I have to admit that it has taken me way too long to get on the homemade pickle bandwagon. I would read recipes that called for homemade pickled something as a condiment on a sandwich or burger and I always thought “that is just too much work.” Which, I admit now, is just silly.
Homemade pickles can be super quick and easy to make, and they are totally worth it. They keep for a long time in the fridge and add amazingly delicious balance to any dish. I seriously don’t know why it took me so long to realize this. Especially since I love of pickled vegetables way more than most people. I used to go to the local shwarma shop just so that I could eat the unlimited pickled vegetables form their “salad bar.” I wouldn’t even order the shwarma, I would just order pickles for my lunch. Since I no longer live near a place with a pickled vegetable salad bar I am so glad I have discovered how easy they are to make at home. I eat these with everything, but they are especially delicious with rich fatty meats like lamb and slow braised beef. (Stay tuned for my deconstructed lamb shwarma and fajita salad recipes, they both shine because of these pickles)
I made these with rainbow carrots (made into fun curls with the spiralizer) and purple cabbage but feel free to use and crisp vegetable you like.
Recipe adapted from Smitten Kitchen's Pickled Vegetable Slaw
- Yield : 2 quarts
Warm the vinegar, honey, salt and mustard seeds in a small, non-reactive pot over moderate heat. Stir until the honey and salt dissolve. Add the water and let cool until lukewarm.
Divide the vegetables between two quart jars. Pour the vinegar mixture over vegetables, making sure the vegetables are completely submerged in the brine. If needed add a bit more vegetables to make sure the jars are full. Refrigerate the pickles until needed. They can be enjoyed after an hour but they will be better after a full day.
Pickles will keep, as long as the vegetables stay completely covered with brine, for more than a month.